Lemony Spinach-Artichoke Soup – Rachael Ray

Ingredients

• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1 large onion, chopped
• 4 cloves garlic, crushed
• 1 large Russet potato, peeled and cut into 1-inch dice or 1 can cannellini beans, drained
• Salt and pepper
• Zest and juice of 1 lemon
• 3 cups defrosted artichoke hearts or bottoms, chopped
• 1 quart vegetable or chicken stock
• 1/2 pound spinach, stemmed and coarsely chopped
• Shaved Parm cheese, for topping (omit cheese for vegan)